Description
Soft, delicate lemon and orange flavored madeleines, perfect with your tea or coffee. Recipe adapted from Cook’s Illustrated Magazine
Ingredients
Scale
- 1/4 cup (25g) unbleached all-purpose flour
- 1/4 cup (22g) cake flour
- Pinch kosher salt or other coarse salt
- 2 large egg yolks
- 1 large egg
- 1/4 cup (48g) granulated sugar
- 1 tsp lemon oil
- 1 tsp orange oil
- lemon or orange zest (optional)
- 4 tbs unsalted butter, melted
Instructions
- Preheat oven to 375 degrees F.
- Sift flours and salt together in bowl and set aside.
- Beat yolks with the whole egg with an electric mixer until light yellow and fluffy.
- Add sugar and extracts, beat until a ribbon drops from the beaters.
- Gently fold in flour mixture.
- Gently fold in melted butter.
- Spoon batter into molds (fits 12 exactly).
- Bake until tops are golden and cake spring back when pressed lightly, about 10 minutes.
- Turn onto a dry towel and cool to room temperature.
- Can be stored in an airtight container or frozen up to 1 month.
- Prep Time: 10 mins
- Cook Time: 10 mins